Cabbage and Pea Dry Curry
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
- Ingredients
- 1 ⅛ cups Long grain rice
- 2 Tbsps butter
- 2 Tbsps chopped parsley
- 3 Tbsps clarified butter (or oil)
- fresh ginger (peeled and grated)
- 2 tsps Garam Masala
- 1 tsp ground cilantro
- 1 tsp Turmeric
- 1 tsp ground Cumin
- 2 bay leaves
- 1 small White cabbage (trimmed and shredded)
- 2 ⅔ cups waxy potatoes (peeled and cubed)
- 1 cup frozen peas
- 2 large Tomatoes (deseeded and diced)
Preparation
Kitchen utensils
1 Pot, 2 Bowls, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Ladle, 1 Immersion blender, 4 canning jars (à 400 ml), 1 Citrus juicer, 1 Kitchen towel
Preparation steps
1.
Cook the rice according to the packet instructions, drain well, stir in the butter and parsley and set aside.
2.
Heat the butter in a large skillet and gently fry the ginger, garam masala, coriander, turmeric, cumin and bay leaves for 3 minutes, stirring all the time.
3.
Stir in the cabbage and the potatoes, cook for 2 minutes then add about 1/2 cup water, season with salt and pepper and cook for 10 minutes, stirring from time to time. Add more water if needed.
4.
Add the peas and tomatoes, cook for 5 more minutes then serve with the rice.
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